Huoxiang is what Sichuanese call fish coriander. After listening to this name, you will know that this dish is good at removing fishy smell and is especially suitable for cooking fish. This musk crucian carp is based on the traditional douban crucian carp and pickled crucian carp, and then blended with the fragrance of musk. The entrance is unforgettable!

Materials:

European crucian carp

Pogostemon cablin leaves

Pickled ginger and pickled pepper

garlic

Salt and sugar chicken essence

cooking wine

dark soy sauce

pepper

starch

Pi County Douban

Steps:

0. Cut a few knives on both sides of the crucian carp, add salt and cooking wine, marinate evenly, pour off excess water, pat a little raw powder on the fish, fry it in the oil pan until brown, and drain the water.

1. Pixian watercress chopped, ginger and pepper soaked, garlic chopped, Pogostemon leaves chopped,

2. Leave the bottom oil in the pot, stir-fry red oil with watercress, stir-fry minced garlic with ginger and pepper, add fresh soup to boil, and season with soy sauce, pepper, salt, sugar and chicken essence.

3. Add the crucian carp and half of the agastache leaves, pour the soup on the fish while cooking, and remove the crucian carp when the juice is half collected.

4. Continue to collect juice with big fire. When it is almost dry, pour in water starch, add the remaining leaves of Pogostemon cablin, stir well and pour on the crucian carp.